How To make Shortbread Wedges
1 c All-purpose flour
3 1/2 ts Equal measure or
12 pk Equal
1 tb Cornstarch
1/8 ts Salt
8 tb Margarine, cold, cut in pcs.
1/2 ts Vanilla
1/2 ts Almond extract
12 Unblanched almonds or
Pecan halves Combine flour, Equal, cornstarch and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs. Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together. Pat dough evenly in bottom of greased 8-inch round cake pan. Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough. Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge. Bake in preheated 325 degree oven until shortbread is lightly browned, 25 to 30 minutes. Cool on wire rack; cut into wedges while warm. Nutrition info per wedge: calories 120; protein 1g; carbohydrates 10g; fat 8g; cholesterol 0mg; sodium 112mg. Diabetic exchanges: 1/2
bread, 1 1/2 fat. 28% calorie reduction from traditional recipe. -----
How To make Shortbread Wedges's Videos
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In this episode of Chai Diaries, learn how to make yummy Scottish Shortbread Cookies with our Chef Varun Inamdar
Scottish Shortbread Ingredients:
Introducing Chai Diaries
How To Make Shortbread Cookie Dough
110 g Salted Butter
55 g Powdered Sugar
55 g Rice Flour
1 g Salt
160 g Refined Flour
1 tsp Water
How To Bake Scottish Shortbread Cookies
135 Degree Celsius
45 min
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About Scottish Shortbread Cookies
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread originated in Scotland.[citation needed] Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges, and flavoured with caraway seeds.
Other ingredients are often substituted for part of the flour to alter the texture. Rice flour or semolina makes it grittier, and cornflour makes it more tender. Bere or oat flour may be added for flavour . Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. Spices and ingredients such as almonds may be added.
Cranberry White Chocolate Shortbread Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry White Chocolate Shortbreads.
Cranberry White Chocolate Shortbreads have a wonderfully rich and buttery flavor and are bursting with dried cranberries and chunks of white chocolate. While shortbreads can be made in various shapes and sizes, we will follow tradition here and bake them in a round shape and then cut the round into wedges, called petticoat tails. The name petticoat tails refers to the shape of the shortbread wedges which look like the bell-hoop petticoats worn by court ladies in the 12th century.
Shortbread Wedge Cookies Recipe
This shortbread wedge cookies recipe have been one of my favorite cookies to make. Walkers shortbread have been my go-to brand but when I can't buy them, I make my own with this recipe. These are the perfect pairing for a cup of coffee or tea. These yummy cookies can keep for weeks when stored properly and you can make the dough well in advance for on-demand treats! Just make sure to wrap the dough very well before storing in the fridge. Allow to warm up just enough to cut before baking.
If you choose to use salted butter, decrease the extra salt you add. It will be a bit tricky because different brands of salted butter use different amounts if salt. That's why I recommend using unsalted butter and added my own salt.
Ingredients
1/2 cup Unsalted Butter, softened to room temperature
3 tablespoons granulated sugar, I used raw cane sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cups all-purpose flour (fluffed & leveled)
2 tablespoons cornstarch
Timecodes:
0:00 - Intro
0:03 - Shortbread Wedge Cookies recipe
0:13 - How to make the shortbread dough
2:00 - Baking Instructions for Shortbread Cookies
2:24 - Ingredients for Shortbread Cookies
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Professional Baker Teaches You How To Make SCOTTISH SHORTBREAD!
It's time for the next level of our shortbread journey: the classic Scottish Pan Shortbread! Follow along as Chef Anna Olson walks you through all of the steps you'll need to make the most decadent Scottish Pan Shortbread you've ever had! And, after you've finished making it yourself, let us know how it turned out in the comments below!
Ingredients
¾ cup unsalted butter, at room temperature
½ cup packed light brown sugar
1 ¼ cup all-purpose flour
¼ cup brown rice flour
½ tsp salt
Directions
1. Preheat the oven to 300 F. Grease a 9-inch removable-bottom fluted tin and place this on a baking tray.
2. Beat the butter and brown sugar vigorously by hand or using beaters or a mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.
3. In a separate bowl, sift the flour, rice flour and salt. Add this to the butter and mix until blended. Using floured hands, press this into the prepared pan. Use a fork to dock the shortbread right through to the bottom and bake for 60 minutes, until just lightly browned. Immediately from the oven, slice the shortbread into 16 wedges, then cool completely in the tin.
4. This shortbread improves over a few days and can be frozen. Store in an airtight container for up to 10 days.
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07 Scottish Shortbread Cookies
view/post comments at Rose Levy Beranbaum. Taped on 1988.
Scottish Shortbread Cookies
Christmas Shortbread Cookies | One Pot Chef
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Christmas Shortbread is a traditional butter cookie. Butter and sugar are combined with flour and cornflour to create a soft dough. Formed into a disc and decorated, this delicious holiday treat is served in wedges. Give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
250g Butter (Softened)
3/4 Cup of Icing Sugar (Powdered Sugar)
3/4 Cup of Cornflour (Corn Starch)
1 3/4 Cups of Plain Flour
Makes 16 Wedges (2 Discs)
Preparation Time: 10 minutes
Cooking Time: 50 Minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music by Kevin McLeod (Used with Permission)